Cranberry Sweetheart Scones
2 c. flour
1/3 c. sugar
1 tbsp. baking powder
1/2 tsp. salt
1 stick cold butter, cut into half-inch cubes
3/4 c. heavy cream
1/2 c. dried cranberries
Preheat oven to 425 degrees. Butter and flour 2 baking sheets (I honestly just use cooking spray with flour). Whisk together the dry ingredients. Cut in the butter until it's the size of tiny peas. Mix in the cream with a fork just until a shaggy sort of dough forms. Turn out onto a lightly floured surface & top with cranberries. Knead briefly, just until dough forms a ball and cranberries are incorporated, taking care not to overwork the dough. Quickly and gently pat out into a 3/4" thick round. Cut out scones with a one and a half inch heart-shaped cookie cutter. Place one and a half inches apart on the prepared sheets, continuing the patting out and cutting process until dough is used up. Brush with a little cream. Bake 10-15 minutes. Makes about 4 dozen. Each piece is 1 Point.
1/3 c. sugar
1 tbsp. baking powder
1/2 tsp. salt
1 stick cold butter, cut into half-inch cubes
3/4 c. heavy cream
1/2 c. dried cranberries
Preheat oven to 425 degrees. Butter and flour 2 baking sheets (I honestly just use cooking spray with flour). Whisk together the dry ingredients. Cut in the butter until it's the size of tiny peas. Mix in the cream with a fork just until a shaggy sort of dough forms. Turn out onto a lightly floured surface & top with cranberries. Knead briefly, just until dough forms a ball and cranberries are incorporated, taking care not to overwork the dough. Quickly and gently pat out into a 3/4" thick round. Cut out scones with a one and a half inch heart-shaped cookie cutter. Place one and a half inches apart on the prepared sheets, continuing the patting out and cutting process until dough is used up. Brush with a little cream. Bake 10-15 minutes. Makes about 4 dozen. Each piece is 1 Point.
2 comments:
Michele wants to make these, but wonders if she can freeze the dough and only make a few at a time?
Kristen
Not sure how the texture would be affected by freezing the dough, but if she baked them all at once and then froze them, they should do just fine. They would thaw pretty quickly, too.
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